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Active: 40 min Total: 40 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa - 2/3 cup , uncooked
Adobo-Honey Chicken Kebabs:
  • Portobello mushrooms - 1
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Homemade adobo-honey sauce - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
  • Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))
Adobo-Honey Sauce:
  • Green onions, white parts - 2 stalks
  • Garlic - 1 clove , peeled
  • Red wine vinegar - 3 Tbsp
  • Honey - 2 Tbsp
  • Adobo sauce (usually found with canned chipotle peppers) - 1 tsp
  • Salt - 1 tsp
  • Cooking oil - 1/2 cup
Cucumber Salad:
  • Cucumbers - 1/2 lb , chopped
  • Maple syrup - 1 tsp
  • Dijon mustard - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp
  • Cooking oil - 2 Tbsp
  • Baby spinach - 4 oz

Prep

  1. Make adobo-honey sauce - This makes enough for tomorrow night. In a blender, combine white parts of green onions, garlic clove, red wine vinegar, honey, adobo sauce, salt, and oil. Puree until well-blended. Season to taste with any of the ingredients. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
  2. Prepare kebabs - Chop portobellos and tofu into 1” (2.5 cm) squares. Toss mushrooms and tofu with first part of adobo-honey sauce (this is the amount for 4 servings - adjust accordingly). Thread through skewers. If using round skewers, use two per kebab. (Can be done up to 1 day ahead)
  3. Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. If you doubled, reserve half for tomorrow night. (Can be done up to 5 days ahead)
  4. Cucumbers - Prep as directed.

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Make

  1. Whisk together maple syrup, Dijon, apple cider vinegar and oil (double if making tomorrow night's dinner). Set aside.
  2. If using an outdoor grill: Heat your outdoor grill up to 500F (260C) degrees. Brush grill grates with cooking oil and then lay kebabs over direct heat. Sear on opposite sides for 3 minutes each with cover closed. Then move to indirect heat, close cover, and cook for another 3 to 4 minutes.
  3. If using a grill pan: Heat a grill pan over medium-high heat. Brush pan with cooking oil and then lay skewers down on the pan. Sear on opposite sides for 3 minutes each. Then lower heat and cover loosely with aluminum foil. Cook for another 3 to 4 minutes.
  4. Take kebabs off pan or grill and brush immediately with some more adobo-honey sauce, and lightly sprinkle with salt and pepper.
  5. Toss vinaigrette with cucumber and baby spinach. Enjoy kebabs with salad and quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.

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